Immersing consumers in a virtual world
The experience of sipping a glass of white wine in a trattoria by the beach in Sardinia can hardly compare to tasting a...
The product-by-product sugar reduction challenge
While sugar substitutes, sweeteners and sweetness enhancers are widely available, the technical challenges of sugar...
Settling food safety disputes with scientific expertise
The validity of experts has been called into question recently in the public sphere. In this white paper, Dr Peter...
What’s in a claim?
Crunchier, creamier, now with thicker chocolate … sensory claims can get the taste buds tingling and the mouth...
Using sensory shelf life testing to drive consumer satisfaction
Sensory shelf life testing (SSLT) is a vital tool for a food or beverage manufacturer. Its value extends beyond the...
Consumer-focused innovation for better business returns
Leatherhead Food Research’s qualitative research involving senior Innovation, R&D, Marketing and NPD...
The dream team for successful product development
The spotlight has never shone brighter on the food industry than in recent years. Pressure is coming from all angles to...
How do our genes impact our food choices?
Variation in taste perceptions can be explained by nature and nurture. In this white paper, Silvia Peleteiro, focuses...
How our senses interact: the concept of cross-modality
In this white paper, Silvia Peleteiro discusses how our senses do not work independently of each other when we consume...
Taking the time to taste: developments in temporal sensory methods
In this paper, Silvia Peleteiro guides you through a set of methodologies called temporal methods which measure the...
